Internal Bookkeeper (Restaurant Group) – Part Time

Smokin Jack Bbq•Milwaukee, WI

5d•Onsite

About The Position

Smokin’ Jack’s BBQ and Serata are seeking an experienced, hands-on Kitchen Manager / Sous Chef to oversee kitchen operations, lead culinary teams, maintain food quality, and support the growth of both restaurant concepts. This leadership position works directly with ownership and management and combines kitchen execution with restaurant business operations, including food costs, labor, inventory, scheduling, and team development. The role oversees daily kitchen operations across both concepts; leads, trains, and supervises kitchen employees; and manages preparation, production, food quality, inventory, staffing, food safety, and kitchen organization. The manager supports the distinct needs of Smokin’ Jack’s BBQ and Serata, maintains consistent standards and efficient service, and helps improve kitchen performance and profitability.

Requirements

3–5 years of professional kitchen experience.
Strong leadership and communication skills.
Experience managing kitchen employees and schedules.
Knowledge of food costs, inventory, and ordering.
Ability to work in a fast-paced restaurant environment.
Strong organizational and problem-solving skills.
Flexible availability, including evenings and weekends.

Nice To Haves

Previous Kitchen Manager, Sous Chef, or leadership experience.
ServSafe certification.
Experience with BBQ, smoking, and meat preparation.
Full-service restaurant operations experience.
Elevated dining and menu execution experience.
Multi-location restaurant management experience.
Food cost and labor cost management experience.
Experience with inventory systems and vendor ordering.
Catering and high-volume production experience.

Responsibilities

Oversee daily kitchen operations at both restaurant concepts.
Lead, train, and supervise kitchen employees; promote accountability and team development.
Create prep lists, assign daily responsibilities, and manage kitchen schedules and staffing levels.
Maintain an organized, clean, accountable, and professional kitchen environment.
Maintain consistent food quality, portion sizes, recipes, and presentation.
Oversee daily food preparation and production; monitor ticket times and kitchen performance.
Assist with menu development, specials, seasonal offerings, and culinary improvements.
Oversee BBQ production, including brisket, ribs, pulled pork, chicken, smoking schedules, and daily meat preparation.
Monitor meat yields, portioning, product consistency, smoker operation, and equipment; control production to minimize waste.
Oversee Serata line preparation, plating, execution, menu specifications, and quality standards.
Manage inventory, ordering, inventory counts, par levels, invoices, and product pricing.
Monitor food costs, portion control, waste, product usage, and established food cost targets; identify unnecessary expenses.
Build and manage kitchen staff schedules, monitor labor costs and staffing efficiency, track projected payroll expenses, and control overtime and unnecessary labor.
Ensure appropriate staffing for daily operations and special events.
Maintain health department and ServSafe standards, including proper food storage, labeling, and temperature logs.
Maintain clean walk-ins, freezers, kitchen areas, and equipment; establish daily and weekly cleaning procedures and ensure equipment is properly maintained.
Deliver consistent food quality, effective food and labor cost management, inventory and waste control, efficient ticket times, and overall kitchen profitability.